Quite a name for a cookie bar. But I couldn’t leave any of it out! This recipe is inspired by one I found from pillsbury. I used my own chocolate chip cookie recipe for this treat. You start with a
Put leftover French or challah bread to good use with this decadent French toast layered with apples, brown sugar, pecans and butter—lots of butter. Pass the syrup, whipped cream and berries, please!
Affogato, Italian for "drown," is a description normally reserved for ice cream doused in espresso. Here we take that same principle and swap out the espresso...
Flambéing bananas and rum in front of your guests gives you massive kitchen cred. (And this dessert is actually easy!) What's not good cred? Having the fire department...
This tasty homemade version of a childhood favorite gets a nutritional boost from whole wheat flour, sunflower seeds and no refined sugar. Each small cookie is just the right size for a lunchbox treat or an after-school snack.
My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
Treat friends and family with these creative monster cookie pops made using Pillsbury refrigerated peanut butter cookies--a perfect dessert for Halloween.
